Oven dried Roma tomatoes are great for adding flavour to recipes, or simply when eaten as a snack.

• For example when used in Bolognese sauce
• Or combined with scrambled eggs, on toast
• Or as part of a salad

If you use Roma tomatoes you will be using the type of tomato used by chefs in Italy when making sauces. Especially when you dry them you will strengthen the flavour even more, which is ideal for use in sauces or as an ingredient.

First time I wanted to know how to dry Roma tomatoes is when I tasted dried Roma tomatoes in a Florence restaurant – the intensity of the taste was fantastic. OK, maybe the sunshine & joy of a holiday helped but there is no reason you can’t get exactly the same flavour & taste anywhere else.

But – the tomatoes will make all the difference

The one key item that is very important for oven dried tomatoes is the type of tomatoes you use.

Yes, either San Marzano or Roma tomatoes tastes great. But if you can’t get them try to get tomatoes that have a ‘thick skin’ and less water – as the flavour will be better.

Please note there is a big difference between fresh Roma tomatoes and the ones you can buy in a can.

They are not available in most main supermarkets, although a speciality Italian food shop might have them.

However they are very easy to grow at home (all year round, not just in the Summer) and especially when using a hydroponic kit or aquaponic kit to grow them you will end up harvesting a lot of tomatoes.